Ferreror Rocher Truffles

Posted on Dec 8, 2023 by Macro Mike

  • serves 14
  • prep time 10-15mins


150gWhite chocolate ⁠
55gCanned coconut milk 
2 tbsHazelnut chocolate spread ⁠
2 heaped tbs@macr0mike Choc Hazelnut Almond Protein
65-70gMilk chocolate
55gHazelnuts (blended to lightly crush)⁠



  • protein 5.1g
  • fat 8.6g
  • carbs 5.2g⁠
  • calories 116

Created by: @noashealthyeats

@noashealthyeats has absolutely nailed this creation! Delicious and nutty on the outside with a dreamyyy creamyy chocolate centre!Protein boosted using our Chocolate Hazelnut Almond Protein! ⁠


  1. In a bowl melt together white chocolate, coconut milk, choc spread. Once melted, mix in protein. Place in the fridge for approx 2 hours or until solid enough to roll into balls. Alternatively freezer for approx 1 hr. ⁠

  2. Once solid enough, roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with the remaining mixture to make 12-14 balls. Freeze for 20 minutes or until firm.⁠

  3. While the balls are in the fridge, ⁠place hazelnuts in a small food processor. Process until finely chopped. Melt the milk chocolate in a bowl and set aside.⁠

  4. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Toss in the hazelnuts. Don't stress if choc gets in the hazelnuts and vice versa Return to tray. Refrigerate for 15 minutes or until set. You can also drop the chocolate layer and just roll the balls in hazelnuts straight after rolling them into balls. Serve & enjoy :) ⁠